MEALITALY – Pasta of Gragnano IGT – Fusilli col buco

Pasta from Gragnano has unique characteristics made by the water of this area, that has a very low level of mineral content. All the different drawings of Gragnano’s Pasta are characterized by a rough surface which absorbs the sauce used to cook the pasta.
The format are: calamaro, fusilli col buco, linguine, mezzo pacchero, pacchero, spaghetto, spaghettone.

Mealitaly is an Italian company located in Naples and it is specialised in selecting the best of the typical food excellences of the area of Naples. The ambitious challenge of Mealitaly: returning to old culinary memories to revive the experience and recipes “as it was once” rediscovering the unique flavors, preserved by an established and respected business. Passion, genuineness, excellence, tradition: these are our value, that ca be found in every single product. We carefully choose the products grown in PDO and PGI areas and we examine the entire chain : from the soil quality of the harvest , all the way up to storage, processing and packaging of products. The ultimate result comes after this long process.

The secret of the quality and success of this pasta gets on Italian tables is derived from the love with which this unique tradition, handed down from our grandmothers, is respected in our laboratories.
The use of fresh eggs and puff thick giving it an intense flavor, lightness and high digestibility. The percentage of this hard grain between the ingredients and the porosity which results from the particular processing (performed with special bronze dies), ensure a high absorption of any type of sauce.
The types are: tagliolini, tagliatelle, pappardelle, fettucine, tonnarelli

All the pasta produced by Consorzio Ciociaro, is made using top quality ingredients, processed using antique techniques. Every bit of our pasta, is able to bring you back in time, and to exalt every kind of topping.

Pasta from Gragnano has unique characteristics made by the water of this area, that has a very low level of mineral content. All the different drawings of Gragnano’s Pasta are characterized by a rough surface which absorbs the sauce used to cook the pasta.
The format are: calamaro, fusilli col buco, linguine, mezzo pacchero, pacchero, spaghetto, spaghettone.

Pasta from Gragnano has unique characteristics made by the water of this area, that has a very low level of mineral content. All the different drawings of Gragnano’s Pasta are characterized by a rough surface which absorbs the sauce used to cook the pasta.
The format are: calamaro, fusilli col buco, linguine, mezzo pacchero, pacchero, spaghetto, spaghettone.